Ingredients

• 2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed
• 4 tablespoons olive oil, divided, plus more for drizzling
• Kosher salt
• 4 sprigs thyme
• 1/4 cup red wine vinegar
• 8 shishito peppers
• 1/3 cup pecans
• 1/4 small red onion, very thinly sliced
• Hot chili sesame oil and grated Pecorino (for serving)

Instructions

1. Preheat oven to 400°F. Toss beets with 2 Tbsp. oil in a 13-by-9–inch baking dish; season with salt. Add thyme and 1/4 cup water. Cover with foil and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1" pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.
2. Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop.
3. Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.
4. Beets can be roasted 3 days ahead. Cover and chill.